Falafel

Misaki Matsuura
Oct 26, 2024
2 min read

Updated: Mar 12

👉For this recipe you can NOT use canned beans.

For events, I double the recipe.

How to make falafel

Ingredients (10 pieces 40 g each)

150 g dried chickpeas (soaked overnight in water, then drained)
30 g parsley (or chopped coriander leaves / cilantro)
1 garlic clove
1 tbsp tahini (or half tahini and half peanut butter)
1 tbsp chia seeds (or flax seeds)
1 tbsp brewer’s yeast
1 tsp freeze-dried onion (optional)
1 tsp cumin seeds or powder
½ tsp coriander powder (optional)
½ tsp salt
A pinch of pepper
Oil for frying (a heat-stable oil)

Preparation

Soak the dried chickpeas overnight in water.Rinse and drain the chickpeas.Make sure not to use canned chickpeas.

STEP 1

Blend the ingredients in a blender or food processor. Start with the seeds—especially the flax seeds—so they become finely ground and can bind well with the chickpeas later.

Since my food processor is small, I blended the mixture in two batches.

STEP 2

It is easy to divide the mixture by drawing lines to create 10 equal portions before scooping it.

Scoop out about 40 g each and form them into balls.

If you have time, let the falafel dough rest in the fridge for about one hour.This will make it easier to work with.

STEP3

Form equal 10-12 balls.

Heat about 150-200g oil to 175℃ in a small frying pan.

Fry falafels until golden.

Be careful not to fry them in very hot oil to ensure that the core is well cooked.

Fry in enough rapeseed oil for at least 5 minutes at about 175–180 °C if you don’t have a thermometer, drop a tiny bit of the mixture into the oil—it should bubble immediately without burning.